At Kellogg Ranch - Pomona

It seems the standards have gone down at this restaurant. The clam chowder was goopy and the mini bread bowl was over charred and burnt. The pasta dish was bland and I had to request some grated parmesan cheese to give it some flavor. The pasta was cooked nicely though. I think Buca di Beppo would have made a more tasty pasta dish. The blueberry crisp was not warm enough and did not impress when it comes to flavor. The lemon sorbet on top was nice but a strange combination with the almonds and blueberries in a semisweet sauce underneath.Overall not a good experience especially for a date night. I have lost faith in this restaurant and will no longer recommend it to friends and family

We enjoyed our meal and the restaurant and will definitely return. The salmon sandwich was excellent

Unexpected dining experience.I almost cancelled the reservation when I saw the menu. There were only set menu available.I was very hungry that day and wanted to try as many possible choices. There were only main dishes. Fish, Chicken meatball, short rib and vegetarian. So I ordered both chicken meatball and short rib, my husband ordered the salmon. All of them were better than expected. Our student server was a little nervous but she really tried hard though she did not know much about wine but she was still learning. :However, she did well on all settings including changing the wine glasses from white wine to red wine.Overall, we had a great time with our friends. We even bought bottles of Zinfandel.We will definitely come back

All the students I had contact with were a perfect combination of friendly, helpful, and professional. Each of them MADE EYE CONTACT when listening and speaking. They were all sincere and genuine. Food was delicious and the presentation was attractive. I'll be back

Securing reservations was a bit frustrating. I checked for same night reservations on Open Table and was told no tables were available the entire night. Checked for following night and received same response in midweek?. I finally got a reservation through their direct website. We were greeted nicely at desk and were escorted to our window table on time. Our server, Breanna, was very cordial but was new and not to well briefed regarding the menu. But she was friendly and did her best. No ordering from a regular menu. It was a course prix fix at Our final bill was They don't accept tips, but rather a donation was recommended. The servings of each course was what one would expect during Restaurant Week, smaller portions, but higher prices. In my opinion, if you are dining in this kind of environment where chefs work with culinary students, you shouldn't have to pay quite so much for experimental dining, certainly not a match for your more upscale restaurants, especially if the food was slightly below outstanding